Page 151 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

Seated in one of the new banquettes, we sur- dressed romaine accented with green chili polenta
veyed the Cafe’s menu of fine dining favorites with crouton and slivers of anchovy. Our second dish
a Southwestern twist. Among the mouth-watering was a brilliant cold poached lobster tail with spicy
temptations were grilled quail stuffed with peach aguachiles, papaya, and lemongrass vinai-
chorizo and cornbread, rack of lamb with mole, grette. Both were washed down with sips from the
and filet mignon spiced with blackened serrano signature salt foam margarita. Delicious.
and tomato butter. Our first visit to Coyote Cafe on this trip was
Carol had ordered ahead for us. Our first taste for lunch in the lively Cantina. In contrast to the
was the clever rolled Caesar salad, a cylinder of Cafe’s subdued elegance, bold street-smart murals

WINEDINEANDTRAVEL.COM 151